At our very first KO Book Club meeting, Jay Jay brought the appetizer. It quickly became a group favorite and we typically enjoy it's sun-dried tomato goodness at all of our meetings. Last month, she surprised us with a new one that rivals our fave. Try this simple recipe to impress friends at your next gathering.
Prosciutto Spirals
Ingredients:
¾ cup balsamic vinegar
4 oz cream cheese, softened
1 can (14.5 oz) artichoke hearts in water, drained and coarsely chopped
2 tbsp finely chopped red onion
2 tbsp finely chopped fresh basil leaves
16 slices prosciutto (about 8 oz) [ask deli to slice it a little thicker than the usual paper thin so it will be easier to roll]
2 cups loosely packed arugula
- Prepare glaze and filling> Simmer vinegar over medium heat 7-9 minutes or until reduced by half, stirring occasionally. Remove from heat and set aside. In a medium bowl, whisk cream cheese until smooth. Add artichokes, onion and basil to bowl; mix well.
- Assemble and refrigerate rolls> Lay sheet of plastic wrap on flat surface. Arrange four slices of prosciutto vertically over plastic wrap, overlapping slightly to form a 9-inch square. Spread 1/3 cup of the artichoke filling over prosciutto. Top with ½ cup of the arugula. Starting at side closest to you, tightly roll up prosciutto jelly roll style. Wrap in plastic wrap; refrigerate until ready to serve. [Peel away the plastic wrap and use it as a guide to help roll the spirals tightly without handling the prosciutto roll.] Repeat three times for a total of four rolls.
- Slice and serve> Remove each roll from plastic wrap and slice into 12 spirals for a total of 48 spirals. Place on serving platter and dribble with balsamic glaze.
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